Meatball Soup Recipe

This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a rich tomato broth. An easy dinner option that’s perfect for a busy weeknight!

My family happens to love meatballs, especially the kids. I make sure to put meatballs on our dinner menu on a regular basis. I often do cheesy meatballs or Greek meatballs with rice, but sometimes I like to mix things up a bit and serve this hearty meatball soup.

Soup is always a great option when it’s cold outside, and I find myself making this meatball soup constantly during the winter months. It has similar flavors to the classic spaghetti and meatballs, but in soup form. Best of all, my kids adore it and happily eat the veggies in this soup!

The first step is to make your meatballs. We’re going Italian style here, and these meatballs contain seasoned breacrumbs, herbs and spices, parmesan cheese, garlic and an egg to bind everything together. I broil my meatballs to brown them, and this step ensures that the meatballs will hold their shape in the soup.

While the meatballs are in the oven, I make the base of the soup which includes carrots, onion, celery and plenty of tomato. After the meatballs come out of the oven, they go into the soup to simmer away with the vegetables. The final step is a handful of pasta, which cooks in the broth until tender.

There are so many different ways to customize meatball soup – you can use different types of meat, add more vegetables or change up the seasonings.

I serve this meatball soup with a sprinkling of parmesan cheese and fresh parsley for the perfect finish. Your family is sure to enjoy this soup as much as my family does!

Meatball Soup

This Meatball Soup Recipe is has a flavorful tomato-based broth with Italian seasonings, pasta noodles, spinach, and bell peppers. Your family will love it with a dollop of Ricotta and some parmesan cheese!

Prep: 20min

Total: 70min

Yield: 13

Serving Size: 1 serving

Nutrition Facts: calories 222 kcal, Carbohydrate 12 g, Protein 11 g, Fat 15 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 65 mg, Sodium 741 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 1 Tablespoon olive oil
• 1 egg (beaten)
• ½ cup heavy cream (can sub milk)
• 1/2 cup Italian breadcrumbs
• ¼ cup Parmesan cheese (finely grated into a powder)
• 3 cloves garlic (finely diced)
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ lb. ground beef (80% lean)
• ½ lb. ground pork
• 1 tablespoon butter
• 1 yellow onion (diced)
• ½ cup bell peppers (diced. (Red, green, or both))
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 3 cups chicken broth
• 1 ½ cups beef broth (can sub chicken broth)
• 2 (14.5 oz.) cans diced tomatoes, undrained
• 1 teaspoon hot sauce (optional)
• 1 teaspoon Worcestershire sauce
• ½ cup heavy cream
• 2 cups spinach
• 1 cup dry pasta (I used cavatappi)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon mustard powder
• 1 pinch red pepper flakes
• Salt/Pepper (to taste)
• 8 oz. Ricotta Cheese
• ½ cup Parmesan Cheese
• Red Pepper Flakes

Instruction:

1. Remove the meatballs and set aside.
2. Transfer to serving bowls and top with ricotta cheese, Parmesan, and red pepper flakes. (You can warm the ricotta in the microwave first if preferred.)

Italian Meatball Soup

This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a rich tomato broth. An easy dinner option that’s perfect for a busy weeknight!

Prep: 20min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 279 kcal, Carbohydrate 18 g, Protein 24 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 80 mg, Sodium 640 mg, Fiber 4 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 1 pound ground beef (I use 90% lean)
• 1 teaspoon minced garlic
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried parsley
• 1 egg
• 1/3 cup parmesan cheese (finely grated)
• 1/3 cup Italian breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• cooking spray
• 2 teaspoons olive oil
• 1/2 cup onion (finely diced)
• 2 stalks celery (sliced)
• 2 carrots (peeled and diced)
• 15 ounce can crushed tomatoes (do not drain)
• 16 ounce can tomato sauce
• 6 cups beef broth
• 1 teaspoon dried Italian seasoning
• salt and pepper to taste
• 3/4 cup dry short pasta (such as ditalini)
• 2 tablespoons fresh parsley (chopped)
• parmesan cheese for serving (optional)

Instruction:

1. Preheat the broiler.
2. For the meatballs: place all of the meatball ingredients in a large bowl. Stir with a large spoon or use your hands to combine all the ingredients. You can add a few teaspoons of water if needed to make the process easier.
3. Shape the meat mixture into small balls (1/2 inch to 3/4 inch in size). Place on a sheet pan lined with cooking spray. Coat the tops of the meatballs with cooking spray.
4. Broil for 8-10 minutes until meatballs are lightly browned.
5. While the meatballs are cooking, heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
6. Cook the vegetables for 4-5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
7. Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
8. Top with parsley. Serve with parmesan cheese if desired.

How to Make Wonderful and Easy Meatball Soup

FAQ

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